Ingredients
2 cups crushed shortbread cookies (or golden Oreos)
6 tablespoons unsalted butter, melted
2 cups fresh strawberries, chopped
1/4 cup granulated sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
3 cups vanilla ice cream (softened slightly)
1 cup whipped cream or whipped topping
Optional: 1/4 cup freeze-dried strawberry crumbs for garnish
Instructions
1. Make the Crust:
Crush the cookies into fine crumbs and mix with melted butter. Press the mixture into an 8×8-inch pan lined with parchment paper. Freeze for 15 minutes.
2. Prepare the Strawberry Layer:
In a saucepan, cook strawberries, sugar, and lemon juice over medium heat for 5–7 minutes until syrupy. Let cool completely.
3. Mix the Ice Cream Layer:
Fold whipped cream and vanilla extract into softened ice cream. Gently swirl in the cooled strawberry mixture for a marbled look. Pour over the crust.
4. Add the Topping:
Sprinkle with remaining cookie crumbs and freeze for at least 4 hours or overnight.
5. Serve:
Cut into bars and enjoy! For clean cuts, run your knife under hot water before slicing.
Notes
Substitute graham crackers or vanilla wafers for a different flavor.
Drizzle a bit of honey before freezing for a Greek twist.
These bars keep well for up to 2 weeks in the freezer.
For a stronger strawberry flavor, add a few tablespoons of strawberry jam to the compote.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American with Mediterranean Inspiration
Nutrition
- Serving Size: 1 bar
- Calories: 285 kcal
- Sugar: 23g
- Sodium: 90 mg
- Fat: 16g
- Saturated Fat: 9 g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32 G
- Fiber: 1 g
- Protein: 4g
- Cholesterol: 35mg